Cooling method impact on wax oleogel properties and oxidative stability: A comparative study between controlled conduction and convection cooling mechanism

Abstract

This study evaluates the impact of cooling methods on the physicochemical, rheological, and oxidative properties of beeswax oleogels structured in cold-pressed canola oil. Oleogels were produced using three cooling approaches: room temperature (20–26 °C; convection), cold storage (−16 °C; conduction/convection), and a novel experimental cooling system (ECS) operating at a controlled rate of 2 °C/min. The ECS generated a crystal network with more crystals and a higher average size than the C and RT methods, respectively—exhibiting a considerably higher projected mass fraction—developing a stronger crystal network structure. Compared to the other methods, ECS-cooled oleogels exhibited viscoelastic profiles resembling commercial fats and significantly lower peroxide and p-anisidine values during accelerated oxidation at 50 °C over 35 days, particularly up to day 21. These findings demonstrate that precise cooling control via the ECS improves oleogel structure and oxidative stability, offering a promising strategy for healthier fat alternatives.